Name: Frozen Yogurt and Oat Bark
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT4H30M0.000S
Yield: 6 servings
Ingredients: 1/2 cup old fashioned rolled oats, such as Old Fashioned Quaker® Oats; 1 tablespoon unsweetened shredded coconut; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 2 cups plain yogurt; 1 teaspoon pure vanilla extract; 1/4 teaspoon sugar; 1 tablespoon seedless raspberry jam; 1/2 cup blueberries; 4 medium strawberries, thinly sliced (about 1/2 cup)

Directions

Special equipment:

a wooden skewer or toothpick

Preheat the oven to 425 degrees F.
Toss together the oats, coconut, cinnamon and nutmeg on a baking sheet. Bake until the oats and coconut are toasted and light golden brown, 4 to 5 minutes. Transfer to a medium bowl to cool, about 10 minutes.
Meanwhile, mix the yogurt with the vanilla and sugar in a medium bowl. Add the raspberry jam to a small bowl and stir in 2 tablespoons of the yogurt mixture.
Line a baking sheet with parchment paper. Pour the remaining plain yogurt mixture onto the parchment and spread it to a thickness of about 1/8 inch. Dollop with the raspberry yogurt, then use a wooden skewer to swirl it throughout. Sprinkle over the oat mixture, then top with the blueberries and strawberries. Freeze until the yogurt is completely hardened, at least 4 hours and up to overnight.
Peel the bark away from the parchment. Break into pieces about 2 inches wide. Store in an airtight container in the freezer for up to 5 days.

Frozen Yogurt and Oat Bark

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